Kinetics investigation of antioxidant capacity and total phenols of low-temperature steeping Bi Luo Chun green tea

International Journal of Food Science and Technology

Volumn 47, Issue 9, 2012, Pages 2009-2014

  Liao, Wayne C ^a   Wu, Wen H ^b   Lai, Shih T ^c   Lin, Wei J ^c   Liou, Hua Chien ^c   Chan, Chin Feng ^c  

^a CHANG GUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b KUANG TIEN GENERAL HOSPITAL   (Taiwan)

^c HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

1,1 diphenyl 2 picrylhydrazyl; Antioxidant; Kinetics; Polyphenols

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT; ANTIOXIDANT CAPACITY; COLD WATERS; GREEN TEA; LOW TEMPERATURES; POLYPHENOLS; RADICAL SCAVENGING; SCAVENGING CAPACITY; SCAVENGING RATES; TOTAL PHENOLS;

ENZYME KINETICS; SCAVENGING;

PHENOLS;

EID: 84865172317     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03064.x     Document Type: Article

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